Pulled Pork Mee Goreng
Mee Goreng holds a special place in my heart. It (and Nasi Goreng) reminds me of my time volunteering at the Turtle Conservation Center on Nusa Penida off the coast of Bali. Though most of our meals were Nasi Goreng, it was always a treat to have the Mee Goreng, with noodles instead of rice!
Easy Shakshuka with Feta
Originating from the Ottoman Empire Shakshouka or Shakshuka is an easy baked egg recipe filled with flavor. The word is Arabic for “a mixture”, which is quite fitting for this dish. Although this version of the Shakshuka recipe is more traditional, there are TONS of ways to make this dish. Find a few other Shakshouka recipe ideas here!
Italian Zucchini Roll-Ups
I finally finished eating all of the vegetables from my harvest (which included about 15 heads of kale!). I am definitely going to miss the days of walking around back to cut my lettuce for lunch. My last hope for harvest are my tomatillo plants that I brought inside. They have a TON of little tomatillos on them, but I am not sure if they are going to grow inside… Fingers crossed!
Roasted Chickpea Buddha Bowl w/ Red Pepper Sauce
This recipe has been delayed for quite some time, sorry for the wait! This is another delicious take on the Buddha Bowl idea from Well and Full. The chickpeas add a spicy crunch to this bowl, while the red pepper sauce adds a bright punch. And yes, I confess that I added some rotisserie chicken to this dish, as you can see in the photos- BUT it usually is completely vegan. The Daily Burn describes Buddha Bowls as, “similar to macrobiotic aka macro bowls in that they incorporate the eating principles of Chinese and Japanese medicine and include raw or roasted veggies, beans, a whole grain, like brown rice, farro or quinoa, and sometimes fish, with every meal. This way of eating is thought to be “ideal” for reducing toxins in the body and lowering your risk of chronic diseases.” If you are into this recipe, you will love the Mango Chicken Buddha Bowl as well!
Ahi Tuna Mango Summer Rolls w/ Coconut-Ginger Dipping Sauce
This summer has been gorgeous, but this last month has been so rainy here! The good news is that my garden is getting so big and I have been getting tons of kale and lettuce out already. There is something special about growing your own food. Even with some rainy days, I seem to crave light, fresh food in the summer.
Cholula Salmon Ceviche
Isn’t summertime just the best? I recently bought a SUP board and have been LOVING taking it out on Lake Dillon during these warm, sunny days. While temperatures around the country have been at record highs, Summit County has had a couple weeks of nice 70-80 degree weather. It doesn’t get much better than that.
Mango Chicken Buddha Bowl
It snowed almost two feet over the last two days. How is this possible?! I have all my vegetable starts ready to go into the garden. Ben and I were going to finish building the bed this weekend! Welcome to spring in Summit County, Colorado…
Pollo Posole Verde {Green Chicken Hominy Stew}
I recently went down to El Paso, TX to help open a new Whole Foods. Apart from the 65 hr paycheck, I didn’t come back with much… except the desire to make Posole. I had some DELICIOUS Posole at a restaurant called Sabertooth there.
Mango Salmon Poke
It seems summer has slipped away from us already, but that doesn’t mean we can’t eat like it’s still summer! This Poke is a DELICIOUS twist on one of my favorite dishes. It is so easy to make and the flavors are so killer your Hawaiian friend will forgive you for changing a classic.
Blackened Halibut Tacos w/ Mango Slaw & Creamy Tomatillo-Avocado Sauce
Summertime is Fish Taco season. With all the fresh wild caught fish coming into stores, it is the best time for us Colorado mountain folk to get our fix of fish. I usually use swordfish, cod or some other white fish for fish tacos, but this time I decided to splurge. Halibut has a much better texture than other white fish and makes a MEAN fish taco.